Grilled Eggplant with Mushroom Salad

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Grilled Eggplant with Mushroom Salad
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
Calories:
198
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories198 kcal(9 %)
Protein5.2 g(5 %)
Fat16.7 g(14 %)
Carbohydrates7 g(5 %)

Ingredients

for
4
For the eggplant
4 Eggplant
salt
2 onions
2 teaspoons olive oil
200 grams chickpeas (canned)
150 grams Yogurt (0.1% fat)
peppers
1–2 teaspoons Curry
lemon juice
2 scallions
4 teaspoons olive oil
1 handful Mediterranean Fresh herbs (such as rosemary, thyme, sage, basil)
For the salad
250 grams button Mushroom
2 scallions
1 bunch Arugula
1 tablespoon balsamic vinegar
salt
peppers
2 tablespoons olive oil
How healthy are the main ingredients?
Eggplantsaltonionolive oilchickpeasCurry

Preparation steps

1.

For the eggplant, halve eggplant horizontally and carve diamond shapes into surface. Sprinkle with salt and set aside for about 15 minutes. Peel onions and dice. Heat oil in a small pan and sauté onions until soft. Puree onions, chickpeas and yogurt together and season with salt, pepper, curry and lemon juice. Rinse scallions, chop finely and mix in.

2.

Pat eggplant dry and season with pepper. Brush cut surfaces with olive oil. Chop herbs coarsely and press on cut surfaces. Grill eggplant on a hot charcoal grill on both sides for about 10 minutes.

3.

For the salad, clean mushrooms and cut into slices. Rinse and finely chop scallions. Rinse arugula, shake dry and separate large leaves. Mix vinegar with salt, pepper and olive oil in a large bowl, then stir in mushrooms, scallions and arugula. Serve salad and eggplant together.